Sunday Brunch: Pancake Apple Rings with Cinnamon Maple Caramel Drizzle

I just made this. Seriously. It is barely digesting in my belly.  I loved this recipe so much that as soon as it touched my lips, I knew that I would have to cancel the post I had for today’s Sunday Brunch, and replace it with this recipe. I had high expectations for this recipe, and it did not disappoint  I thought that this could be a fabulous holiday breakfast or brunch you would want to try, so I wanted you to know about it asap.

My husband won’t stop talking about how good these Pancake apple rings are. He was so grateful that he is in the kitchen doing all the dishes so I an get this post up because he said “it is important you share this deliciousness with the rest of the world asap.” What a doll.

So do yourself and your family a favor and make these pancakes, and don’t skimp out on the syrup. Sure, it is an extra step, but nothing goes better with apple than cinnamon and caramel.

Pancake Batter
You can use Bisquick for this recipe, but I prefer to use homemade pancake batter. Believe me, I am all about taking short-cuts when it comes to cooking, but putting this batter together only takes about five minutes and I think it tastes 100 times better.

Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Directions:
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Set aside.

Cinnamon Maple Caramel Sauce
1/2 cup butter
1 cup packed brown sugar
3 tablespoons maple syrup
1 1/2 tsp cinnamon

Directions:
Place all ingredients in a sauce pan and warm on med-low heat until everything is melted. Stir and move to low or warm heat. Sauce will be very thin, and will thicken as it cools. Set aside.

Apples
Choose which apples you like best. I choose four different kinds to play with texture and flavor. I loved all of them. Remove skin ( I used a vegetable peeler.) Slice apples about 1/4 inch thick. I just used a knife to slice out the seeds. I don’t own an apple corer or peeler so I had work with what I had and it worked just fine.

Warm your skillet with enough butter to coat the bottom of your pan. Use two tooth picks to dunk your apple slice into the pancake batter and let excess batter fall off. Place each apple slice into skillet and cook until bubbles start to form on the top, then flip over and cook until browned.